The potential improvements of naked barley pretreatments on GABA, β-glucan, and antioxidant properties

被引：46

作者：

AL-Ansi, Waleed ^{[1
,2
,3
]}

Mahdi, Amer Ali ^{[1
,2
,3
]}

Al-Maqtari, Qais Ali ^{[1
,3
,4
]}

Mushtaq, Bilal Sajid ^{[1
,2
]}

Ahmed, Aqsa ^{[5
]}

Karrar, Emad ^{[1
]}

Mohammed, Jalaleldeen Khaleel ^{[1
,2
]}

Fan, Mingcong ^{[1
,2
]}

Li, Yan ^{[1
,2
]}

Qian, Haifeng ^{[1
,2
]}

Wang, Li ^{[1
,2
]}

机构：

[1] Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China

[2] Jiangnan Univ, Natl Engn Res Ctr Funct Food, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China

[3] Sanaa Univ, Fac Agr, Dept Food Sci & Technol, Sanaa, Yemen

[4] Sanaa Univ, Fac Sci, Dept Biol, Sanaa, Yemen

[5] Jiangnan Univ, Sch Biotechnol, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2020年 / 130卷

基金：

中国国家自然科学基金;

关键词：

GABA; beta-glucan; Antioxidant activity; Germination; Fermentation; GAMMA-AMINOBUTYRIC-ACID; AMINO-ACIDS; PHYSICOCHEMICAL PROPERTIES; DIETARY FIBER; GERMINATION; RICE; METABOLISM; BEHAVIOR; SOAKING; QUALITY;

D O I：

10.1016/j.lwt.2020.109698

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Naked barley is a low-use crop that contains noteworthy amounts of gamma-aminobutyric acid (GABA) and beta-glucan. This work aimed to enhance the GABA, total phenolic compounds (TPC), and antioxidant properties with a satisfying amount of beta-glucans. Different pretreatments were used to accomplish this aim: soaking, germination, fermentation, germination prior to fermentation, and fermentation prior to germination. All pretreatments enhanced the quality of Naked barley and significantly increased the quantity of GABA. However, germinated barley (GB) and germinated-then-fermented barley (GFB) achieved a noticeable increase in GABA contents of 11.9 and 10.3 mg/100 g, respectively, and maintained the highest possible level of beta-glucan (5.41 and 5.66%, respectively) along with improving the antioxidant properties and TPC content. Results indicate that germination and germination prior to fermentation successfully enhanced GABA, antioxidant, phenolic compounds, and beta-glucan, which suggests that GB and GFB could be utilized further as a valuable source of functional components in the industrial field.

引用

页数：8

共 47 条

[1] Germination and microwave processing of barley (Hordeum vulgare L) changes the structural and physicochemical properties of β-D-glucan & enhances its antioxidant potential [J].